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users rating3.5/4

This is a FABULOUS
cake, great for any
type of
CELEBRATION! I
have made this on
many occasions.
You can use your
favorite chocolate
cake recipe or use
a cake mix
following the
butter recipe and
you will still end
up with an AMAZING
cake! Start two or
three days ahead.
The filling and
frosting require
set up time and are
easier to work with
if chilled
properly. The
chocolate stars can
be changed into any
appropriate shape
to suit your
presentation. I
have used hearts,
stars, dog bones,
firefighter hats
and various other
shapes to create a
special occasion
cake. Have fun,
and ENJOY! =))

Oh wow!!! This cake
was delicious!! I
made it for my
Mother-in-law's
birthday. The whip
cream frosting was
not as stiff as I
had hoped, but the
filling was
perfect. Some said
they over cooked
the
cake so I didnt
cook it so long and
ended up with a
brownie type of
consistancy. I
didnt have any
cutters to make the
stars so I just
drizzled the
chocolate on top in
thin streams and
put small silver
ball sprinkles on
it. It still look
pretty nice. It
really helps if you
make the frosting,
filling and
chocolate a day
ahead and just
leave the cakes to
bake the day of.
Then all you will
have to
do is put it all
together. All in
all, I would make
this cake again and
I would definately
recommend it to
others. You will
absolutely want to
have a second slice
of cake..

Very delicious
chocolate cake
recipe. Chocolaty
and dense. I was
pressed for time,
so instead of
chilling filling
and icing separate,
I chilled the
entire white
chocolate mixture
overnight, then
separated the
filling amount from
what went into the
frosting. Than for
the frosting, I
simply added the
chilled white
chocolate mix to
the cream and beat
slightly to retain
peaks. Came out
beautifully. As
stated before,
definitely keep the
filling chilled as
it does get a
little loose.

this was delicious and worth the work! However I did not leave myself enough time for cooling/setting...and it wanted to slide apart, but it hung in just enough to still be magnificent! will make this again!

Ive yet to try the
icing, as Im not a
huge fan of white
chocolate, but Ive
made the cake 3 or
4 times now, and it
gets consistent
rave reviews.
Fantastic as
cupcakes with a
basic white
buttercream
frosting flavored
with Grand Marnier,
delish with a milk
chocolate icing.
Im making a tiered
cake with it for
our engagement
party, and sent the
practice layers
that I made
yesterday - sans
icing, just a
dusting of powdered
sugar so as to be
semi-presentable-
looking - to work
with the beau and
hes been getting
accolades from his
coworkers all day!
I highly recommend
this recipe; its a
tender, moist,
delicious cake
thats earned me
many compliments!

This cake was not
nearly as difficult
as so many
reviewers said. I
made everything the
day before -- left
the filling in the
freezer and the
wrapped cake and
frosting in the
refrigerator
overnight. It all
went together
easily the next
day. If I make this
again, I might bake
the cakes five
minutes less.
Everyone raved
about this cake.

I was happy with the end result of this cake, it looked impressive and tasted good as well. I definitely have a few recommendations: I followed other's advice to cook the cake for less time, just under 30 was more than enough. Also I think the key to the filling is keeping it basically frozen, I let mine chill in the fridge after freezing and when I applied it it just oozed out all over and I basically lost 75% of it so I lost the beautiful white layer between the cakes. Same goes for the whipped topping, it was not stiff enough and didn't stand up like a real frosting. I chilled it in the freezer for a short period of time and rewhipped it and it was great. So all in all things have to be cold and stiff. The stars looked great and I sifted a little cocoa powder on the top. Definitely dying to try this again.

I made this cake, the month it was released in the magazine. It was a fair bit of work,but the results were well worth it. I made it for my best friends birthday,she's a fabulous baker and she was very impressed. It turned out very rich and moist, all components were excellent and the presentation was gorgeous, definitely a keeper.

This cake was
excellent and the
absolute hit of the
party. Even though
it appeared uber
complicated, it
really wasn't too
bad, but very time
consuming, as all
the ingredients
need to be very
cold. I used a cake
mix like another
reviewer to save
time and it turned
out fabulous. The
truffle mixture I
had to do twice, as
the first one
seperated a little
but, but I think I
didn't have enough
chocolate. Keep
your bowl and whisk
attachment very
cold (in freezer
overnight) for the
frosting and I
added a pinch of
non-flavored
gelatin (a the
advice of an
experienced cook)
to the frosting
which helped keep
the peaks. Take
your time and it
will turn out. Make
sure its chilled
after frosting to
firm up all
ingredients before
serving. People
couldn't get over
the cake and I was
very proud.

We loved this cake.
I will undercook
the cakes the next
time as they were a
bit too dry. But
the filling was
fantastic and the
frosting great too.
Wasn't as smooth of
a frosting as I
like, but tasted
great. And the
stars made it look
so beautiful! (I
also had
butterflies).
Definitely a keeper.